Decadent Carrot Cake Bars with Cream Cheese Frosting are a delicious way to enjoy the comforting flavors of carrot cake without the fuss of layering. With their rich, spiced flavor and creamy frosting, these bars are sure to become a favorite dessert for any occasion. Give this recipe a try and share the sweetness with family and friends!
Ingredients
For the Carrot Cake Bars:
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) finely shredded carrots (about 3 medium carrots)
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1/2 cup (75 g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (57 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Carrot Cake Bars:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). - Combine the Wet Ingredients:
In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. - Incorporate the Carrots and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the shredded carrots, and if desired, the chopped nuts and raisins. - Bake the Bars:
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
Make the Cream Cheese Frosting:
- Prepare the Frosting:
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. - Frost the Bars:
Spread the cream cheese frosting over the cooled carrot cake bars. Use a spatula to smooth the frosting or create decorative swirls.
Serve:
- Cut the bars into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a healthier twist, replace half of the oil with unsweetened applesauce.
- Add a touch of orange zest to the frosting for a citrusy twist.
- These bars freeze well! Freeze unfrosted bars and add the frosting after thawing.